Soft Pop-Rock filled Sprinkle Cookies
Description
The idea that the only acceptable time to decorate cookies is Christmas, is 100% a fallacy. Do you REALLY need an excuse? I say, no. These cookies are so fun and surprising, and the end product looks pretty and impressive. Not to mention, this recipe is SUPER versatile! Don’t have a heart shaped cookie cutter? Use a Pumpkin, a Tree, a cup, anything.
* side note* This is NOT a sugar Cookie recipe, but if you have one you love, I’m sure it’ll work too!
Scale
Ingredients
- 1.5C Butter (Salted, Room Temp)
- 1.5C Packed Brown Sugar
- 1/2C Granulated Sugar
- 2 Eggs (Room Temp!)
- 2t Vanilla
- 4C AP Flour
- 1.5T Cornstartarch
- 2t Baking Soda
- 3/4C Rainbow Sprinkles
- 4 Bags POP-ROCKS, cherry flavor
- 1 Tub Vanilla Frosting ( Or Martha Stewart’s 7 minute frosting works well for this recipe too!)
- 1/2C powdered sugar for rolling dough out
Instructions
- Using a stand mixer, cream the butter for about 1 minute until light and fluffy. Add the granulated Sugar and Brown sugar and continue to mix until well incorporated and again, fluffy. (don’t over mix)
- With your mixer on low, add the Eggs one at a time, then the vanilla. Making sure to scrape down the edges. Stir until *just combined*.
- In a separate bowl, combine the Flour, Cornstarch, and Baking soda. Add the flour mixture, one cup at a time to the Mixing bowl (still on low speed and still scraping down the edges throughout)
- Finally, add the sprinkles. ( I use a wooden spoon for this so the sprinkles don’t break apart in the mixer)
- Cover the bowl with plastic wrap , and refrigerate for at leased an hour.
- Using powdered sugar, Roll out the dough to about 1/4in thick. Use a large, heart shaped, cookie cutter first, then use a smaller one, to make a “window” in the center. Repeat until all the dough is used, using more powdered sugar as needed. ( you’ll have some dough left. I just kept the tiny hearts, and let my kids decorate them with frosting)
- Place the cookies on parchment Paper FIRST, then fill the “windows” with POP-Rocks about 3/4 of the way full. Bake for about 10 minutes, or until the pop-rocks are melted and the cookies look *just* done.
- **Don’t move the cookies for a minimum of 10 MINUTES. The pop-rock centers need to set up.
- This step is optional, but I think its WAY prettier. Use a Piping bag, and a small star tip to pipe around the inner and outer edges of the cookie. It can look a little sloppy, and this keeps things looking neat. Not to mention, Frosting. so… there’s that.
- There you go! Big, Soft, Pretty cookies, with a fun surprise in the center.
